Chicken and Fresh Vegetable Soup
Serve with baked crackers

Servings: 4

1 Rottisserie chicken, skin and bone removed
1 cups low-sodium chicken broth
3 medium carrots, halved crosswise
2 ribs celery, halved crosswise
1 medium yellow onion, quartered
1 teaspoons kosher salt
4 ounces green beans, cut into small pieces
8 ounces asparagus, cut into 1-inch pieces
1 beefsteak tomato, diced
1 turnip, cut into 1/2-inch pieces
1/4 teaspoon black pepper

Simmer the vegetables in chicken broth until tender, about 5 minutes.

Shred the meat from 1 rotisserie chicken and stir it in during the last
minute of cooking. Taste the soup for seasoning before adding more
salt.

Per Serving: 318 Calories; 4g Fat (10.5% calories from fat); 1g
Saturated Fat; 53g Protein; 19g Carbohydrate; 5g Dietary Fiber; 91mg
Cholesterol; 1668mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean
Meat; 3 Vegetable; 0 Fat.



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